Chocolate Avocado Mousse with Salted Caramel Recipe

Chocolate Avocado Mousse with Salted Caramel Recipe

Healthy chocolate avocado mousse dessert with a salted caramel topping and a biscuit base. It’s Raw vegan, paleo and full of nutrition. Simple to make and is dairy free, gluten free and refined sugar-free.

All it takes is a blending of each layer then pouring together. There is no added oil but it is creamy and decadent with the cashews and avocado.

Healthy Chocolate Avocado Mousse with Salted Caramel Close Up

Banana can be added to this recipe in place of some of the nuts for a lighter chocolate avocado mousse. Simply replace half of the nuts in the salted caramel topping with 2 bananas for a lighter low calorie avocado mousse.

This is a dessert so good you don’t even need to tell people it’s healthy and vegan – they won’t notice. Avocado has such a mild taste no one would guess it’s in the dessert unless they knew it was there. The blending and deep chocolate flavour disguise the hidden avocado.

Healthy Chocolate Avocado Mousse Video Recipe

Easy raw dessert and the only fats are from whole fruit and nuts. All of the fats are not heated so all of their delicate oils retain all of the nutrition.

Feel free to replace the maple syrup with any other natural sweetener that you like. See this recipe for my favourite natural sweetener date syrup. It’s easy to make from whole dates, inexpensive, unrefined and full of fibre.

Chocolate Avocado Mousse with Salted Caramel Pots

It’s important to use ground cacao powder as unless it is very fine it will not combine well with the avocado, and you could get green avocado lumps. I like to use a high-quality raw cacao powder as its highest in antioxidants and other vitamins like potassium.

You could use normal cocoa powder if this is what you have. Cocoa powder is usually processed with an alkali to give it a milder taste, this is called Dutch process cocoa and is how most modern chocolate is processed. This processing does remove a fair amount of the nutrition and the flavour, but it is significantly cheaper as it’s a mass-produced ingredient.

Chocolate Avocado Mousse with Salted Caramel Dessert

Any plant based milk works well with this. My favourite is to use a freshly made sunflower seed milk. This gives an earthy flavour that gives the desert a mocha chocolate taste.

I don’t buy plant milk/vegan mylk as the shop bought versions are often very low in nutrition, the nuts/seeds aren’t soaked and it’s wasteful to transport and package mostly water. Once you get used to making your own you won’t go back, do check out my seed milk recipes for easy vegan milk that’s nut free and inexpensive to make.

Chocolate Avocado Mousse with Salted Caramel Recipe

Cashews are generally heated during the shelling processing as they contain toxic compounds in the skin. Raw cashew nuts have almost always been heated however it’s not usually hot enough to roast the actual cashew nut inside, so many still consider them raw. Check out how ethical cashew nuts are processed from when I visited a cashew nut processing facility in Bali.

Many people comment that this recipe is high in calories and fat so isn’t healthy. However there is nothing wrong with calories – that’s what your body needs for fuel and your brain would cease to function without any fat. What is wrong is when you have empty calories and highly processed harmful fats. This recipe has no empty calories as it’s bursting with good nutrition.

raw chocolate salted caramel mousse

Chocolate Avocado Mousse with Salted Caramel Recipe



  • 1 cup / 150g hazelnuts
  • 1/2 cup / 50g dates

Chocolate avocado mousse

  • 2 avocados
  • 4 tbsp cacao powder
  • 1 cup / 240ml almond milk / any other milk
  • 1 tsp vanilla
  • 3-4 tbsp maple syrup

Salted caramel topping

  • 1 cup / 150g cashews
  • 1 cup / 100g dates
  • 1 tsp vanilla
  • pinch sea salt / pink salt

How to make

  1. Blend the base ingredients until they are all broken up and stuck together in a ball.
  2. Scoop out the avocados and blend together with all the other mousse ingredients.
  3. You may need to add some more milk to help the blender make a smooth mousse.
  4. Taste the mousse and add more sweetener if needed. I usually use 3 tbsp but you may need to double this if you prefer a sweeter desert.
  5. Blend all of the salted caramel ingredients together with enough water to make a silky smooth caramel.
  6. Push the base into the serving pot, spoon on the mousse, pour the salted caramel and then top with chopped nuts.
  7. Enjoy immediately or store in the fridge and eat within 3 days.

If you make this healthy chocolate avocado mousse please do tag me @nestandglow on Instagram.

Check out my vegan chocolate hazelnut “Nutella” mousse recipe. It’s also vegan and full of nutrition (like every recipe) and just named Nutella for the taste not the ingredient.

Plant based nutella mousse

It’s easy and fun to make your own plant milk that is inexpensive and nutritious – see my seed milk 4 ways recipe.

Seed Milk Recipes - 4 Ways

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4 thoughts on “Chocolate Avocado Mousse with Salted Caramel”

  1. What size cups did you serve these in? I’m looking to make this for a party of 20 (in my 3 oz cups) and was wondering how much I need to increase the batch by.

    1. Bastian Nest and Glow

      Hi Lisa, I used a glass tumbler that is about 1 1/3 US cups. So 3 floz is a bit less than half the size but you would fill them near to the top, rough calculation but I would times everything by four 🙂

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